Baker Hill Farm

Homemade - Homegrown - Homeschooled

Archives for November 2023

5 Pantry Mixes You Can Gift 🎁

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Below are 5 dry pantry mixes you can keep on your pantry shelf or gift to others! These are simple to make and easy on your wallet.

Chai Drink Mix

The first one is a chai drink mix. This can be mixed with tea, coffee, or water. I love this mix so much! It is delicious and the recipe makes quite a lot!

Chai Drink Mix

Chai Drink Mix

This mix is delicious in hot coffee, tea, or water!

Ingredients

  • 1 1/2 cups of powdered milk (non-fat has a longer shelf life)
  • 1 1/2 cups of sugar
  • 2 tsp ground ginger
  • 3 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions

  1. Mix all ingredients well in a mixing bowl. Pour into desired jars.
  2. Label with instructions. Mix 2 TBSP of dry mix into 1 cup of liquid.
© bakerhillfarm

Sriracha Salt

This mix is so easy! Simple add 1 cup of salt and 1/4 cup of sriracha to a bowl and mix. Put it in an oven at 170 degrees F for 2 hours and then turn it off. Leave it to dry overnight without opening the door! Blend it in a food processor the next morning to break up the clumps and jar it up. This gift would be so cute paired with ramen noodles, fresh farm eggs, and a nice soup bowl.

Hot Chocolate Mix and Chocolate Pudding Mix

These two recipes are from another blog and I will link them below.

Get the hot chocolate mix here. Get the pudding mix here!

Cream of Soup Mix

“Cream of” Mix

“Cream of” Mix

Forget the canned cream soups that are full of questionable ingredients! Try out this dry mix with ingredients you can pronounce! Convenient and instant!

Ingredients

  • 2 cups of dry milk powder
  • 3/4 cup of cornstarch
  • 1 1/2 teaspoons of onion powder
  • 3/4 teaspoon of garlic powder
  • 2 teaspoons of parsley
  • 1 teaspoon of black pepper
  • 1 1/2 teaspoons of salt

Instructions

Mix all ingredients in a bowl. Transfer to a quart jar and store.

To use, stir 1/3 cup of mix with one to one and a half cups of liquid in a saucepan over medium heat. Let thicken. For cream of chicken, use chicken broth or chicken stock.

© Baker Hill Farm

I hope enjoy all of these ideas!

Pumpkin Pie With a Homemade Crust

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This is a great homemade pumpkin pie recipe! I use a homemade crust and home canned pumpkin, but it is very easy to adjust the recipe to store bought items.

Tips For Baking This Pie

If you’re making the pie crust in a bowl and are not using a food processor, you will get the best results by grating the cold butter into your flour mixture.
I used home canned pumpkin for this recipe. Make sure it is drained very well. I blend up the drained pumpkin with a fork. No extra appliances needed.

It is easy to sub canned pumpkin from the store for this recipe. No adjustments need to be made to do so. Same goes for a store bought pie crust!

Pumpkin Pie + Homemade Crust

Pumpkin Pie + Homemade Crust

Delicious, homemade pumpkin pie.

Ingredients

  • PIE CRUST
  • 1 1/2 cups soft white wheat flour
  • 2 tsps sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold or frozen butter
  • 4 TBSPS ice cold water
  • PUMPKIN PIE FILLING
  • 1 quart of canned pumpkin, drained and puréed (or 15 oz canned pumpkin purée)
  • 3 eggs
  • 3/4 cup heavy whipping cream
  • 1/w whole milk
  • 3/4 cup brown sugar
  • 1 TBSP corn starch
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves (ground)
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Instructions

  1. For the pie crust, put flour, sugar, and salt into a food processor and pulse. Add cubes of cold butter and pulse into mixture is crumbly. Add the water and pulse until it balls up into a dough. Add teaspoons of cold water if you need more. Let the dough rest covered, 15 minutes.
  2. Roll the dough out on a floured surface. Transfer to a 9 inch, buttered, pie pan.
  3. Add all of the pumpkin pie filling ingredients to a mixing bowl and whisk until combined. Pour into your pie crust.
  4. Preheat the oven to 375 degrees Fahrenheit and bake 55 minutes. Start checking it at 50 minutes. The center will still jiggle slightly when it is done, but this will set up as it cools. Let it cool.
  5. Pumpkin pie is best the next day. Be sure to make this a day ahead!
© Baker Hill Farm

Whole Grain Brownie Pie

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This whole grain brownie pie is the perfect pie recipe for folks that don’t enjoy fruit and nuts in their holiday desserts.

Kids love this recipe and can share in the holiday pie eating, even if they’re a little bit picky!

Brownie Pie

Brownie Pie

Delicious, whole grain brownie pie! This is a simple dessert and it is perfect for holiday meals when you have guests that don’t prefer nuts and fruit in their pie.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 pie crust dough to fit an 8 or 9 inch pie pan
  • 1/2 cup butter
  • 1 cup of pure cane sugar *
  • 2 eggs + 1 egg separated
  • 1 tsp vanilla *
  • 3/4 cup of soft white wheat
  • 3/4 cup of Dutch processed cocoa powder
  • 1/4 tsp salt
  • 1/2 cup of semi sweet or dark chocolate chips

Instructions

1. Melt butter. Add sugar and mix through. Once butter is no longer hot to the touch, add in 2 eggs plus 1 yolk. Reserve the white. Add vanilla. Mix well.

2. Add in flour, cocoa powder, and salt. Whisk to combine. Your batter will be thick. Fold in chocolate chips.

3. Butter a pie pan and place your pie crust in it. Add your brownie batter. Let rest 10 minutes.

4. While your batter is resting, preheat your oven to 350 degrees Fahrenheit. Bake your brownie pie 40-45 minutes, or until set. I bake mine 40 minutes, because I like a softer pie.

Notes

*If you’re using regular granulated white sugar, add 1 more teaspoon of vanilla.

© Baker Hill Farm

Ribbed Crochet Beanie

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Hey ya’ll! If you didn’t know already, I have been doing a series teaching you how to crochet on our YouTube channel! Check the playlist below!

How to Crochet playlist

If you already know how to crochet, here is a free pattern for you! It is legitimately free to print! Included with it are instructions to do multiple sizes.

One of the stitches on the pattern indicate doing a half double crochet. For a normal stitch, you crochet through two loops that are at the top of your stitch. To crochet through BLO, or back loop only, crochet through only one of those loops (the loop in the back!).

Happy crocheting friends!

Whole Grain Biscuits

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I have another recipe for you today using whole grain flour!

These biscuits are made with 100% soft white wheat and take a minimal amount of time to whip together! I know your family will love them!

The technique for this recipe is simple. Mill your flour, add your dry ingredients, and GRATE in your cold butter.

Incorporate your butter through the flour well and add in your milk. You want the dough a bit dry, but not so dry there is flour remaining all in the bottom of the bowl.

Once your dough is mixed through, dump it out on a parchment sheet. Flatten and fold the dough like a taco.

Flatten and fold about 5-6 times. On the last fold, flatten to about 1 inch thick.

Pop in the freezer for about 10 minutes. Remove, cut, and bake!

Whole Grain Biscuits

Whole Grain Biscuits

Buttery whole grain biscuits, ready for the table in 30 minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 3 cups of soft white wheat (once milled, this will equal close to 3 3/4-4 cups of flour)
  • 1 TBSP corn starch
  • 1 TBSP baking powder

TBSP sugar (optional)

  • 1 teaspoon salt
  • 1 stick or 1/2 cup of butter
  • 1 1/2 cups of milk (have a few more tablespoons on hand)

Instructions

1. Mill your 3 cups of grain into a mixing bowl. Add corn starch, salt, baking powder, and sugar if you choose to use it. Whisk.

2. Grate cold butter into your flour mixture. Work it through with a fork or the end of a whisk.

3. Add milk. The dough should be thick and feel a bit stiff, but it should not be so dry that flour remains in the bottom of the bowl. Add up to 1/4 cup extra milk if necessary.

4. Dump the dough out on to a piece of parchment paper. Fold the paper over and press down. Use the paper to fold the dough like a taco and press. Do this about 5-6 times. (Refer to pictures above for technique)

5. On the final fold, press dough about 1 inch thick. Pop in the freezer for about 10 minutes.

6. Preheat oven to 425 degrees F. Remove dough from freezer and cut into desired portions. Place on parchment lined pan and bake for 12-15 minutes or until cooked through. Enjoy!

© Baker Hill Farm

Simple Whole Grain Sourdough Bread

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This sourdough loaf is quicker than most and turns out beautiful every time!

It is the perfect loaf for those that don’t enjoy the sour flavor of a long fermented sourdough loaf, but want to avoid using commercial yeast.

I learned the method for this loaf from Mark Bittman. You can get his cookbook here.

I hope you’ll enjoy it!

Simple Whole Grain Sourdough Bread

Simple Whole Grain Sourdough Bread

Simple sourdough made with 100% freshly milled wheat.

Ingredients

  • 300 grams of fed sourdough starter
  • 250 grams of hard wheat, milled
  • 138 grams of water
  • 7 grams of salt
  • Water for the folding

Instructions

  1. The morning before, add 100 grams of sourdough starter, 100 grams of hard wheat, and 100 grams of water. Let rest on counter overnight (8-12 hours). This is your 300 grams of starter.
  2. In the morning, combine the 250 grams of wheat flour, and 138 grams of water to your starter. Combine until most of the flour is absorbed. Add teaspoonfuls of water IF needed. Cover and rest 1 hour.
  3. Remove cover and season with salt. Mix it through by folding with wet hand. Cover and rest 15 minutes.
  4. Start stretch and folds. Use fingers to dimple the dough flat. Fold each side in one at a time, using wet hands for each fold. Do not make them so wet that rhe dough forms a milky residue. Cover and let rest 30 minutes. Repeat 3 more times for a total of 4 folds in 2 hours.
  5. Transfer dough to a Dutch over lined with parchment paper. Cover and rest 20 minutes.
  6. Remove cover, sprinkle with flour and score.
  7. Place in a cold oven, covered. Set temperature to 485°F for 30 minutes.
  8. Remove from oven and turn the temperature down to 400°F. Take bread out of the Dutch oven and place it directly on the oven rack. Bake another 15-20 minutes or until internal temperature reaches 200°F.
  9. Turn off oven and enjoy!
© Baker Hill Farm